I have a question regarding the conversion from Plato degrees to specific gravity, and the widely used value of 46ppg for sugar dissolved in water.
According to wikipedia, plato degrees are defined ...

I routinely take my pre-boil gravity after sparging to determine mash efficiency so that I can throw in DME or Dextrose for a lower than expected yield or add water for a higher than expected yield, ...

I use a Raspberry Pi in combination with a temperature probe to measure the temperature of my wort. It would be nice if I had another probe that could measure the current gravity of my beer, so that ...

I just bottled a batch of a watermelon beer where the gravities going into and out of primary matched the predictions (OG 1.050, FG 1.012).
I added watermelon chunks in secondary and when it finished ...

In the book "Home Beermaking", by William Moore, it talks about calculating starting and finishing gravity in chapter 6. I believe that he's talking about when I get good enough at homebrewing to make ...

I've taken my OG at the start, and another reading last night. Only last night did I register that my OG seemed slightly low according to what the brew can suggested as typical.
My OG was 1.037 (can ...

New on homebrew.SE, great forum here. Just a quick question - why shouldn't we just use weight scales to determine the OG and FG? My Hydrometer has broken and I can't be stuffed really buying a new ...

So I've brewed between 6-10 batches of beer at home using partial boil methods but have never managed to get accurate gravity readings.
The issue I have is that my readings somehow always seem to be ...

Is there any way, I can measure SG with a sensor of some kind?
I guess I'm not REALLY after SG, but rather a way to determine that fermantation is done, without sampling.
I would very much like hook ...

Just started, so my question is very basic.
I got Coopers Lager Kit, did everything by instructions, temperature has been stable at 22-24C but gravity doesn't go down. OG was 1.039, dropped to 1.020 ...

I've got a SMaSH beer (Baird Maris Otter and EKG) finishing in primary. It's been fermenting for just over a week. Starting Gravity was 1.046. I mashed at 154F for 60 minutes. Fermented with WY1335 ...

A few weeks ago I made my first mead (actually a braggot). I ordered a 12 lb bucket of raw honey. To my surprise, when I opened it the honey inside was a creamy, almost foamy opaque white. It didn't ...

I did an all-grain rye for a mash and pitched with Premier Cuvee yeast (tolerant to 18% abv), 5 grams to 4 gal wort. Repitched it again and the forced fermentation test indicates that the mash is done ...

My IPA was in the primary for 10 days and gravity readings where steady before racking to the secondary. It’s been in the secondary for 13 days now and emits one bubble every 75 seconds on average. ...

Often when I pour a sample to be measured, there is a good 1cm of head obscuring the SG value. It can stay around for quite some time.
Can I leave it overnight in order to take the reading the next ...

I just brewed an oatmeal stout see recipe details here and I have a question about missing Orignal and/or Final gravities.
The OG was supposed to be 1.061 and the FG 1.016. I brewed and got an OG or ...

I've been brewing the same recipe now for several batches. It's my house beer. A Kolsch-style beer. While I have followed the same recipe for each attempt, I'm sure there has been some variances in ...

This question is as simple as the title reads. In general, if I know the FG of any given beer, can that be a good indicator to me of how sweet that beer will taste? So the higher the FG, the sweeter ...